Gluten free carrot cake with cream cheese frosting

Lightly spiced and studded with chunks of walnut and pineapple, this sugar free, gluten free carrot cake is the perfect way to sneak in a few extra veggies, and with a sweet cream cheese frosting, this makes for an decadent morning or afternoon treat with a cup of tea.

MAKES: 1 x 6inch (15cm) round cake or 20cm square slab cake
SERVES: 8

INGREDIENTS

You will need

6 inch round cake tin or a 20cm x 20cm square brownie tin (baking times may vary)
1 packet Noshu 98% Sugar Free Vanilla Cupcake Mix + Frosting
Electric beater
Baking foil

For the cake

1 packet Noshu 98% Sugar Free Vanilla Cupcake Mix
½ tsp cinnamon
2 tsp mixed spice
¼ tsp ginger
½ tsp bicarb soda
100 g almond meal
30 g shredded coconut
50g walnuts (roughly chopped)
40 g sultanas (optional)
2 large eggs
70 g sunflower or coconut oil
70 pineapple (crushed & strained)
130 g carrot (grated)

For the frosting

1 packet Noshu 98% Sugar Free Vanilla Frosting Mix
150 g cream cheese

To decorate

75 g  Noshu 95% Sugar Free White Choc Baking Chips
Walnuts or other nuts of choice

 

METHOD

Preheat oven to 165°C (155°C fan forced). Grease and line your 6 inch round cake tin, or 20cm x 20cm square brownie tin with baking paper.

MIX

In a large mixing bowl, stir together the cupcake mix, cinnamon, mixed spice, ginger, bicarb soda, almond meal, coconut, walnuts and sultanas (if using). Add in the eggs and oil, and mix with a spoon or spatula to get the batter started.

Then add in your crushed pineapple with the grated carrot and give this a really good mix through. Once these ingredients release some of their moisture the batter will come together properly. This batter will be thick but should be easily spreadable and smooth.

BAKE

Pour batter into your prepared baking tin and cover with foil.

Place in your preheated oven. If baking in a 6 inch round tin, take off the foil at 30 minutes. Bake for a further 30 minutes then check with a skewer. If your cake is not fully cooked through (with the skewer coming out clean), bake for another 5–10 minutes but keep an eye on it.

If baking in a square brownie tin take it off at 25 minutes. Bake for a further 25 minutes If your cake is not fully cooked through (with the skewer coming out clean), bake for another 5–10 minutes but keep an eye on it.

You’ll know your cake is ready when it has risen, is golden brown, and a skewer inserted comes out clean.

Allow cake to cool fully on a wire cooling rack before decorating.

DECORATE

In a medium mixing bowl, beat cream cheese for 2 minutes with the electric mixer. Slowly add in the Noshu Vanilla Frosting Mix while mixing on a low speed. Once fully added, beat for a further 4 minutes until light and fluffy.

Spread frosting over cooled cake and decorate with Noshu 95% Sugar Free White Choc Baking Chips and walnuts, or use any other decorations you like.

STORE
Best served fresh at room temperature. You can also keep chilled in an airtight container for up to 3 days, or freeze for up to 3 months.

 

Noshu sugar free gluten free carrot cake

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